Cold Stirred Noodles
YIELD Makes 6 to 8 servings
|6||tablespoons soy sauce|
|2||tablespoons sesame oil|
|1/4||cup red wine vinegar|
|1/4||to 1/2 teaspoon chili oil|
|1||pound Chinese-style thin egg noodles|
|1||tablespoon sesame oil|
|2||small carrots, shredded|
|1||bunch radishes, shredded|
|1/2||large think-skinned cucumber, shredded|
|3||cups bean sprouts|
|1||cup matchstick strips Barbecued Pork (recipe follows, optional)|
|4||green onions with tops, cut into 2-inch slivers|
|Thin cucumber slices for garnish|
- For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.
- Cut noodles into 6-inch pieces. Cook noodles according to package directions until tender but still firm, 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
- Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.
- To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.
This recipe appears in: Asian